1 1/2 cups butternut squash (peeled, seeded and cubed)
1/2 sweet onion
1/4 cup raw cashews
1 clove garlic
1 tbsp white miso paste
1 tbsp lemon juice
1 tsp salt
1/2 tsp Cal & Gary's Dijon mustard
1/2 tsp Cal & Gary's smoked paprika
1 tbsp nutritional yeast
1/2 tsp Cal & Gary's onion powder
1/2 tsp Cal & Gary's garlic powder
Pinch of black pepper
How to make it
Add butternut squash, onions, garlic clove, 1 tbsp miso and cashews to a pot and cover with water. Bring to a boil, turn down heat to medium and simmer until vegetables are tender (about 15 minutes).
Meanwhile, cook macaroni noodles according to package directions. Reserve ½ cup cooking liquid once noodles are done cooking and strain into colander. Set aside until ready for use.
When squash and onions are tender, drain and add them to a blender with the cashews, lemon juice, salt, Dijon, garlic powder, black pepper, smoked paprika, nutritional yeast, and reserved cooking liquid from the noodles. Blend until completely smooth. Strain sauce through a sieve.
Add butternut squash sauce to the macaroni noodles and stir, making sure every noodle is covered in sauce. Warm through if needed.
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Ingredients
1 pack cavatappi noodles
1 1/2 cups butternut squash (peeled, seeded and cubed)
